Indian Punjabi Palak Kadhi Spinach Curry with Yogurt Sauce
Dive into the vibrant flavors of Punjab with this Indian Punjabi Palak Kadhi Spinach Curry with Yogurt Sauce, a comforting dish that marries the earthy goodness of spinach with the tangy richness of spiced yogurt. This wholesome recipe features fresh spinach cooked in a creamy, aromatic yogurt and gram flour base infused with turmeric, red chili, and tempered spices like cumin, mustard seeds, and asafoetida for a flavorful punch. Perfect as a cozy vegetarian main, this curry pairs beautifully with steamed basmati rice or soft rotis, making it a versatile addition to your meal rotation. Ready in under an hour, this nutritious dish is an effortless way to bring authentic Indian cuisine to your table, complete with a harmonious balance of tangy, spicy, and savory notes.
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Recipe Information
Ingredients
- 200 grams Spinach (fresh, chopped)
- 250 grams Yogurt (plain, whisked)
- 4 tablespoons Gram flour (besan)
- 750 ml Water
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil (for tempering)
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 1 pinch Asafoetida (hing)
- 2 whole Dried red chilies
- 4 cloves Garlic (finely chopped)
- 1 teaspoon Ginger (grated)
- 2 tablespoons Fresh coriander leaves (chopped, for garnish)
- 2 whole Green chilies (slit, optional)
- 1 teaspoon Sugar (optional, to balance flavors)
Instructions
In a mixing bowl, combine the gram flour, whisked yogurt, turmeric powder, red chili powder, and salt. Add water gradually and whisk until smooth and lump-free to form the kadhi base.
Heat 2 tablespoons of vegetable oil in a deep pan over medium heat.
Add cumin seeds, mustard seeds, and a pinch of asafoetida. Allow them to splutter.
Add the chopped garlic, grated ginger, slit green chilies (if using), and dried red chilies. Sauté for 1-2 minutes until fragrant.
Stir in the chopped spinach and cook for 3-4 minutes until the spinach wilts and softens.
Lower the heat and slowly pour the prepared kadhi base into the pan, stirring continuously to avoid curdling.
Bring the mixture to a gentle boil, stirring occasionally, and then reduce the heat to low. Let it simmer for 15-20 minutes until the kadhi thickens and the raw taste of gram flour disappears.
Taste and adjust salt and spices as needed. Add sugar if desired to balance the tanginess of the yogurt.
Garnish with freshly chopped coriander leaves and serve hot with steamed rice or roti.
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 2284 mg | 99% | |
| Total Carbohydrate | 57.5 g | 21% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 21.8 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 658 mg | 51% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2167 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
